Bubbacue Week 4
This is Ethicly Smoked Meat... Bubbacue is making Barbecue great again #MBGA
Making real Barbecue... bark covered, smoke ringed, tender joints of Barbecue meat... in the traditional way of the Central & South Americas: is bloody difficult.
It involves time, wisdom, patience and more then a little Science. So much so that most capable restauranteurs or weekend warriors can't be bothered to spend 12-18 hours preparing a main course. Least we not forget Making the sauces & sides. That is what makes Barbecue so valuable, it's scarcity.
It is really difficult to find and acquire great Barbecue in the big cities of America. Often you have to queue outside popular locations that over so over run with demand, they run out Barbecue before they run out of customers.
It is nearly impossible to find great Barbecue in Europe. London is probably the E.U.'s BBQ Holyland with crews at Pitt Cue, Rib Man and Smokestak blowing minds with amazing flavours & styles. Who should have ever reasoned that out of the dark alleyways of Belfast, Northern Ireland - Bubbacue would emerge.